Caraway noodle ring with tuna

September 3, 2008

MAKES 6 SERVINGS

� pound freshly cooked

noodles, drained

1 tablespoon caraway seeds

5 tablespoons butter, at room

temperature

3 tablespoons flour

1 cup milk

?206-140? cup heavy cream

2 (6-ounce) cans tuna fish

?253-222? teaspoon salt

?206-140? teaspoon dried thyme

Pinch of cayenne

Freshly ground pepper

Put the noodles into a bowl. Add the caraway seeds and 2 tablespoons of the butter. Toss lightly and turn into a buttered 1�-quart ring mold. Set the mold into a pan of hot water to keep warm.

Melt the remaining butter in a saucepan and stir in the flour. Add the milk, stirring with a wire whisk. When the mixture is thickened and smooth, add the cream. Simmer for 5 minutes, stirring occasionally.

Drain the tuna and flake it. Add it to the sauce. Add the seasonings and mix well. Turn out the noodle ring on a hot platter and fill the center with tuna and sauce.

From The New York Times

Cookbook by Craig Claiborne

Nutrition facts per serving: 257 calories, 13 g fat, 8 g saturated fat, 65 mg cholesterol, 15 g carbohydrates, 18 g protein, 409 mg sodium, 1 g fiber